Mandu Twigim

Pour the canola oil into a deep pot or heavy-bottomed pan. Heat the canola oil over medium-high heat until it reaches approximately 170-180 degrees Celsius (340-350 degrees Fahrenheit). To test, drop a small piece of mandu wrapper; it should sizzle immediately.

Carefully add the frozen pork and kimchi mandu to the hot canola oil, ensuring not to overcrowd the pan. Fry in batches if necessary to maintain oil temperature.

Fry the frozen pork and kimchi mandu for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides, and the filling is thoroughly heated through.